So you have a family to feed and only an hour or so to prepare. More often than not, if you have some chicken breast meat you'll be able to rustle something up. This is why I love this meat - not because I love the taste more than a steak, but because you can use it in so many different dishes. This recipe is a classic example of this versatility. Within an hour you'll have a really nice, healthy meal for the whole family.
You'll need four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.
1. Pre heat the oven to gas mark five (190C). You'll need a fairly large casserole dish - put this over the hob on a medium heat and pour in a little olive oil. Cover the chicken in a little more oil and season with salt and pepper. Add them into the dish and let them brown on both sides.
2. Peel and slice the onions into small pieces. Peel the butternut squash and using a tablespoon remove the pips. Then cut the squash into cubes roughly an inch along each edge.
3. Once the chicken is sufficiently browned remove from the casserole dish and set aside. Put the onion into the pan with more oil is required, crush in the garlic cloves and stir well with a wooden spoon.
4. Once the onion begins to sizzle add in the butternut squash. Wash the mushrooms and chop them up and add these in. Stir in well. Also add the rest of the veg - the mange tout, french beans, coriander and thyme. Add a little more salt and pepper to taste.
5. Continue to stir with a wooden spoon and once the mixture begins to cook pour in the chicken stock. Raise the heat and bring the stock to the boil. Once boiled, turn off the heat, add the chicken back to the casserole dish and put in the oven to continue to cook for another 40-50 minutes. Serve piping hot with a glass of red wine and thick crusty bread.
You'll need four chicken breasts, half a medium sized butternut squash, peeled and diced, 16 small new potatoes, two tablespoons ground coriander, two large onions, one tablespoon thyme, 600ml chicken stock, two garlic cloves, 175g prepared French beans, 100g mange tout, four large flat mushrooms and olive oil.
1. Pre heat the oven to gas mark five (190C). You'll need a fairly large casserole dish - put this over the hob on a medium heat and pour in a little olive oil. Cover the chicken in a little more oil and season with salt and pepper. Add them into the dish and let them brown on both sides.
2. Peel and slice the onions into small pieces. Peel the butternut squash and using a tablespoon remove the pips. Then cut the squash into cubes roughly an inch along each edge.
3. Once the chicken is sufficiently browned remove from the casserole dish and set aside. Put the onion into the pan with more oil is required, crush in the garlic cloves and stir well with a wooden spoon.
4. Once the onion begins to sizzle add in the butternut squash. Wash the mushrooms and chop them up and add these in. Stir in well. Also add the rest of the veg - the mange tout, french beans, coriander and thyme. Add a little more salt and pepper to taste.
5. Continue to stir with a wooden spoon and once the mixture begins to cook pour in the chicken stock. Raise the heat and bring the stock to the boil. Once boiled, turn off the heat, add the chicken back to the casserole dish and put in the oven to continue to cook for another 40-50 minutes. Serve piping hot with a glass of red wine and thick crusty bread.